INGREDIENTS

120ml coconut rum
90ml limencello
16 mint leaves
120ml simple syrup
90ml lime juice
¼ cup coconut cream
500ml Prosecco
toasted coconut flakes and lime wedge, to garnish

LONG HOT SUMMER COCKTAIL

Preparation time: 5 minutes
Cooking time: nil
Serves: 4

1-STEP RECIPE

Step 1

Combine the coconut rum, limecello, mint, simple syrup, lime juice and coconut cream in a blender with 1 cup ice and purée until smooth. Pour into tall glasses then top with Prosecco. Garnish with toasted coconut flakes and lime wedges.

Download Recipe

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